Paillard of Rabbit
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8lean pieces of rabbit loin trimmed of all gristle and outer membranes, about 1¼ pounds
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2tablespoons melted butter
- 2tablespoons butter at room temperature
- 1tablespoon Dijon-style mustard
- 1tablespoon finely chopped parsley
- 1teaspoon Worcestershire sauce
- 2teaspoons lemon juice
- Salt to taste, if desired
- Freshly ground peppper to taste
The Paillard
The Sauce
Preparation
- Step 1
Put each piece of rabbit on a flat surface and pound without breaking the tissues to a thickness of about ¼ inch or slightly less. Sprinkle on both sides with salt and pepper.
- Step 2
Brush the slices on both sides with melted butter.
- Step 3
Heat a skillet (preferably a black skillet) until it starts to smoke. Add the rabbit pieces, two or three at a time, and cook on one side over medium-high heat about 45 seconds. Turn and cook on the other side about 45 seconds. As the meat cooks, run a spatula or pancake turner under the pieces to prevent sticking. If you prefer, the rabbit pieces could be cooked on a charcoal grill.
- Step 4
To prepare the sauce, combine the butter mustard, parsley, Worcestershire sauce, lemon juice, salt and pepper and beat to blend with a wire whisk. Brush this sauce over the cooked rabbit meat and serve immediately on very hot plates.
Private Notes